Mediterranean Kale

Makes 6 servings

When kale is cut into thin strips and marinated in a dressing, it has a wonderfully soft and juicy texture that makes it delightful in salads. This nutritious salad is visually beautiful, and sure to become a staple recipe for your family and friends.

2 small bunches lacinato or curly kale, stems removed

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1/2 teaspoon sea salt

1/4 cup pine nuts

1/4 cup golden raisins, soaked 10 minutes, drained, and rinsed

1/4 teaspoon fresh ground black pepper

Stack the kale leaves a couple of leaves at a time, and slice into very thin strips. Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Mediterranean Kale Salad will keep for three days. Bring to room temperature before serving.

Variation: Substitute 1/4 cup sliced kalamata olives for the raisins and add 1 diced red bell pepper

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